Linderhof

Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Wednesday, July 31, 2013

Bible Study and Treats

Normally, our Bible Study group meets at church

but this week Linderhof's doors were open

to the group.

Since there were six, the dining room table was perfect

Coffee, treats and flowers

I used my Old Paris china

From around 1860 or so

I love the really big cups and the deep deep saucers.

It was bought here in my little town on the prairie

For not much money

I felt as if I had just received a gift!

The treats?

Crescent Cinnamon Rolls

An easy treat

And one that is perfect for anyone who is yeast challenged.

Warm and fresh from the oven

Today the pot was a coffeepot

I'm not sure if it is a "coffee" pot or "tea" pot

But it whatever pot I want it to be.

Since the cups are so big, I'm assuming it is for coffee -- not tea!

And for a touch of color

Garden marigolds in a German vase

that echoes the orange of the flowers.

Not a cloth but a runner --

a wonderful old runner that is outstanding

And one of my favorite pieces of linen.

The ladies are almost here!

Time for coffee, treats and bible study.

CRESCENT CINNAMON ROLLS

1 tube Pillsbury Crescent Rolls, unrolled and separated

5 T. butter, softened

1/4 c. white sugar

2 1/2 t. cinnamon

Glaze:

2 T. butter, melted

1/4 c. plus 2 T. powdered sugar

1/2 t. vanilla

Preheat oven to 375

Place the unrolled and separated crescent rolls on an ungreased rimmed cookie sheet.

In small bowl, mix together the butter, sugar and cinnamon

Evenly spread the cinnamon butter over the crescent rolls and roll up tightly.

Place tip side down on the cookie sheet

Bake for 10 to 12 minutes.

For the glaze: In a small bowl, mix together the butter, powdered sugar and vanilla until smooth. You can either place in a zip lock and snip a tiny corner off and drizzle the glaze over the cinnamon rolls or you can just spread a spoonful on each roll.

16 comments:

Your china is gorgeous and yes, I love that big cup and saucer and the beautiful teapot! I made your cake with apples and berries and came out fabulous..and mentioned you of course! Thanks for this recipe too. Big hugs,FABBY

I always find the Old Paris piece absolutely enchanting. I agree...the pot is whatever you want it to be. I'll bet that it was in the 1800's, too. Thanks for the recipe and for inviting us for a peak. Cherry Kay

Your china is beautiful, and I love the entire setting. It's lovely AND gracious. Our Bible study group meets at the end of each unit to celebrate like that, and I love it so much. I know your group did too!